I have a three tier wedding cake coming up. Very simple design, three tiers, 18,14, and 10. I have never handled an 18" tier before. Any help? Advice? What do I flip it onto to cool? Do they make cooling racks that big? How on earth do I torte it and lift half off and then put it back on? Any suggestions and advice are greatly appreciated! TIA...
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9/22/12 at 5:49pm